1. A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder. (9th October 2019) Authors: Luz, Carlos; Rodriguez, Lorena; Romano, Raffaele; Mañes, Jorge; Meca, Giuseppe Journal: International journal of dairy technology Issue: Volume 73:Number 1(2020) Page Start: 88 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A preliminary study in Wistar rats with enniatin A contaminated feed. (March 2014) Authors: Manyes, Lara; Escrivá, Laura; Serrano, Ana Belén; Rodríguez-Carrasco, Yelko; Tolosa, Josefa; Meca, Giuseppe; Font, Guillermina Journal: Toxicology mechanisms and methods Issue: Volume 24:Number 3(2014) Page Start: 179 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A small-scale ochratoxin A production method for rapid and affordable assay for screening microorganisms for their ability to degrade the mycotoxin. (15th February 2022) Authors: Corrêa, Jessica Audrey Feijó; Nazareth, Tiago de Melo; Meca, Giuseppe; Luciano, Fernando Bittencourt Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 156(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese. (15th January 2022) Authors: Torrijos, Raquel; Nazareth, Tiago Melo; Calpe, Jorge; Quiles, Juan Manuel; Mañes, Jordi; Meca, Giuseppe Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage. (August 2021) Authors: Luz, Carlos; Carbonell, Raquel; Quiles, Juan Manuel; Torrijos, Raquel; de Melo Nazareth, Tiago; Mañes, Jordi; Meca, Giuseppe Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 148(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Antifungal activity of selected lactic acid bacteria from olive drupes. (April 2023) Authors: Riolo, Mario; Luz, Carlos; Santilli, Elena; Meca, Giuseppe; Cacciola, Santa Olga Journal: Food bioscience Issue: Volume 52(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions. (September 2019) Authors: Nazareth, Tiago de Melo; Quiles, Juan Manuel; Torrijos, Raquel; Luciano, Fernando Bittencourt; Mañes, Jordi; Meca, Giuseppe Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 112(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread. (January 2020) Authors: Luz, Carlos; Izzo, Luana; Ritieni, Alberto; Mañes, Jordi; Meca, Giuseppe Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension. (5th June 2018) Authors: Denardi‐Souza, Taiana; Luz, Carlos; Mañes, Jordi; Badiale‐Furlong, Eliana; Meca, Giuseppe Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 13(2018) Page Start: 5011 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices. (2nd June 2022) Authors: Dopazo, Victor; Luz, Carlos; Calpe, Jorge; Vila‐Donat, Pilar; Rodríguez, Lorena; Meca, Giuseppe Journal: International journal of dairy technology Issue: Volume 75:Number 3(2022) Page Start: 619 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗